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To make creamy steak pasta, you will need the following: - 8 ounces fettuccine pasta - 1 pound flank steak, sliced thin against the grain - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup beef broth - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil for garnish You can enhance the dish with some optional ingredients: - Red pepper flakes for heat - Mushrooms for an earthy taste - Sun-dried tomatoes for sweetness - A splash of white wine for depth - Fresh herbs like thyme or oregano These extras can bring new flavors to your creamy steak pasta. Feel free to mix and match based on what you like. Choosing fresh ingredients makes a big difference. Here are some tips: - Pasta: Look for high-quality, dried pasta. Avoid brands with too many additives. - Steak: Choose flank steak with a nice red color and some marbling. This gives great flavor. - Garlic: Pick firm cloves with no brown spots. Fresh garlic packs a punch! - Tomatoes: Pick bright, firm cherry tomatoes. They should smell sweet and fresh. - Spinach: Choose vibrant green leaves. Avoid any that look wilted or yellow. - Parmesan: Go for block cheese if you can. It tastes better than pre-grated. Using fresh ingredients not only boosts flavor but also makes your meal more enjoyable. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once the water is boiling, add 8 ounces of fettuccine pasta. Cook the pasta until it is al dente, which takes about 8-10 minutes. Stir occasionally to prevent sticking. When the pasta is ready, drain it in a colander. Don't forget to save 1/2 cup of the pasta water for later. Next, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and let it warm up. Once hot, place 1 pound of thinly sliced flank steak in the skillet. Season it with salt and pepper. Sear the steak for about 3-4 minutes until it gets a nice brown color. Then, remove the steak from the skillet and set it aside. In the same skillet, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells good. Then, pour in 1 cup of beef broth and 1 cup of heavy cream. Stir the mixture well to combine. Bring it to a simmer over medium heat. This will help the flavors blend together. Now, add 1 cup of halved cherry tomatoes and 1 cup of fresh spinach to the sauce. Stir them in and let them cook for about 2-3 minutes. The spinach will wilt, and the tomatoes will soften. Once that’s done, return the seared steak to the skillet along with the cooked fettuccine. Toss everything together, adding the reserved pasta water a little at a time. Mix until the sauce reaches your desired thickness. Finally, stir in ½ cup of grated Parmesan cheese. Mix it well until it melts into the sauce. Taste and add more salt and pepper if needed. Plate your creamy steak pasta right away. For an extra touch, garnish it with fresh basil. This adds color and a burst of flavor. Enjoy your meal! To get tender steak, slice it against the grain. This means cutting the meat in the way that the fibers run. Thin slices will cook quickly and stay soft. Use flank steak for a great balance of flavor and tenderness. Make sure your skillet is hot before adding the steak. This helps to sear it fast and keep the juices in. For a smooth sauce, start with heavy cream and beef broth. Combine them in the skillet after cooking the garlic. Stir well as you heat them. If the sauce is too thick, add some reserved pasta water. This water has starch that helps the sauce cling to the pasta. Keep stirring until you reach the right thickness, which should coat the back of a spoon. Always taste your sauce before serving. You can add salt and pepper to boost the flavor. If you like a bit of heat, try adding a pinch of red pepper flakes. Fresh basil at the end adds a nice flavor and color. Don’t be shy about experimenting with spices. Each change can make your creamy steak pasta unique! Pro Tips Beef Tenderness: For the most tender steak, always slice against the grain. This shortens the muscle fibers, making each bite easier to chew. Pasta Water Magic: The reserved pasta water is starchy and can help thicken and bind the sauce to the pasta, creating a creamier texture. Ingredient Temperature: Make sure all ingredients are at room temperature before cooking. This helps in achieving an even cook and better flavor integration. Fresh Herbs Finish: Adding fresh basil at the end brightens the dish and adds a burst of flavor. Don't skip this step for a fresh taste! {{image_2}} You can swap the flank steak for many other proteins. Chicken breast works well. Cook it the same way as steak. Shrimp is also a great choice. Just sauté it until it turns pink. For a hearty option, try ground beef. Brown it in the pan before adding the sauce. If you want a vegetarian version, skip the meat. Use mushrooms instead of steak. Sauté them until they are soft and golden. Tofu is another great option. Press and cube it, then pan-fry for a nice texture. You can also use lentils for protein. They add a hearty feel to the dish. You can make this dish even better by adding more veggies. Bell peppers, zucchini, or broccoli all work. Just cook them with garlic for extra flavor. For some heat, add red pepper flakes or a dash of hot sauce. Fresh herbs like thyme or oregano can also boost the taste. To store leftover creamy steak pasta, let it cool first. Place it in an airtight container. Make sure to seal it well to keep out air. Label the container with the date. Store it in the fridge for up to three days. When it's time to reheat, I suggest using the stove. Place the pasta in a skillet over low heat. Add a splash of beef broth or water to help restore creaminess. Stir it often to warm evenly. You can also use the microwave. Heat it in a microwave-safe dish. Cover it loosely to avoid splatters. Heat for one minute, then stir and check. Heat again until warm, if needed. If you want to freeze creamy steak pasta, use a freezer-safe container. Make sure to leave some space at the top for expansion. It’s best to freeze it without fresh basil. The herbs may lose their flavor and texture. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove, adding a bit of liquid to keep it creamy. Yes, you can use other types of pasta. Spaghetti, penne, or even gluten-free pasta work well. Just cook it according to the package instructions. The key is to keep the sauce creamy and flavorful. You can use half-and-half or whole milk as a lighter option. For a dairy-free choice, try coconut milk or cashew cream. These substitutes give a nice creaminess without using heavy cream. Creamy steak pasta lasts about three to four days in the fridge. Store it in an airtight container for best results. Reheat it gently to keep the sauce smooth. Yes, you can prepare the components in advance. Cook the pasta and sear the steak ahead of time. Just combine them with the sauce when you are ready to serve. This saves time on busy nights. In this post, we explored delicious recipes for creamy steak pasta. We discussed key ingredients and tips for selecting the freshest items. I shared step-by-step instructions for cooking and serving. You learned tips to cook the perfect steak and create a creamy sauce. Variations and storage tips offer flexibility for your meals. Try these ideas to impress your family and friends. Enjoy your cooking adventures!

Creamy Steak Pasta

A delicious and creamy pasta dish featuring tender flank steak and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces fettuccine pasta
  • 1 pound flank steak, sliced thin against the grain
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup beef broth
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 0.5 cup grated Parmesan cheese
  • to taste salt
  • to taste pepper
  • for garnish fresh basil

Instructions
 

  • In a large pot, boil salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet over medium-high heat, add the olive oil. Once hot, add the sliced flank steak, season with salt and pepper, and sear for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the beef broth and heavy cream, stirring well to combine. Bring the mixture to a simmer.
  • Stir in the cherry tomatoes and spinach. Allow them to cook for about 2-3 minutes, until the spinach wilts and the tomatoes soften.
  • Return the seared steak to the skillet, along with the cooked fettuccine. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
  • Stir in the grated Parmesan cheese and mix until incorporated. Adjust seasoning with salt and pepper if needed.
  • Plate the creamy steak pasta immediately, garnished with fresh basil for a pop of color and flavor.

Notes

Reserve pasta water to adjust sauce consistency.
Keyword creamy, dinner, pasta, steak